Tidbit: When a magazine was promoting regional cookbooks we gave them ALL the recipes...second time they used this one (someone thought was good)...they added the cheese and pimento to the topping recipe and baked in corn stick pan...this doubled the bread IMHO but I liked the corn sticks sooo jus add the cheese/pimento to topping after it is mixed before spreading...since I do this often with mushrooms and spinach (some vegetarians you know) I like the flavor it adds...

Contributor: JusSue

It’s never too late to be what you might have been.“You are never too old to set another goal or to dream a new dream.”― C.S. Lewis

Prepare the pie crusts and divide into fourths. For each of two pies, roll out one-fourth on a lightly-floured surface to a 12-inch round. Fit into a nine-inch fluted pie plate with loose bottom. Press pastry against sides of pan. Trim to a quarter-inch of overhang. Spoon half of cooled meat mixture into pie shell. Fold edges over meat.

Roll out another fourth of the pastry to a 10-inch round. Place over meat. Trim flush with edge of pan. Cut small slits in pastry near centre for steam to escape. Brush top with milk.

Bake in hot oven first at 425 degrees for 15 minutes, then 350 degrees for another 25 minutes.

Contributor: Kathryn-in-Canada’s Dh

The story I heard about Grandpa Rousseau's tortiere was that it was a community favourite often served at Christmas time. I gather that even in the strong Roman Catholic area some of the men would only attend church for two services: Christmas Day and Easter Sunday. This means that these men would only wear their church clothes two days a year, and since they weren't rich they would probably only have one suit. One Easter a member of the congregation walked up to show Grandpa what he had found in his suit: a piece of Lucien's tortiere he had enjoyed so much at Christmas that he had pocketed a piece to enjoy later.

It’s never too late to be what you might have been.“You are never too old to set another goal or to dream a new dream.”― C.S. Lewis